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Introducing our Baked Broccoli and Vegetable Casserole, a delightful medley of fresh broccoli, tender potatoes, sweet bell peppers, and earthy mushrooms, all baked to perfection in a creamy and cheesy batter. This dish is a comforting, savory delight that’s easy to prepare and perfect for any meal.
Whether you’re looking for a hearty side dish or a stand-alone vegetarian meal, this casserole has got you covered. The combination of flavors and textures, enhanced by the richness of mozzarella cheese and the subtle aroma of rosemary, will make this a favorite in your household. Enjoy the delicious, golden-brown top that adds a perfect crispy finish to each bite.
Ingredients:
For the Vegetable Layer:
1 head of broccoli, cut into florets
3 large potatoes, peeled and thinly sliced
1 medium onion, sliced
1 large bell pepper, sliced
300 grams of mushrooms, sliced
1 teaspoon dried rosemary
100 grams of mozzarella cheese, shredded
Salt and pepper, to taste
Olive oil
For the Batter:
3 eggs
200 grams of sour cream
100 grams of flour
Directions:
Preheat your oven to 190°C (375°F).
Prepare the vegetables: In a large mixing bowl, combine the broccoli florets, sliced potatoes, onion, bell pepper, and mushrooms. Drizzle with olive oil and season with rosemary, salt, and pepper. Toss everything together to ensure the vegetables are evenly coated with the oil and seasoning.
Arrange the vegetable mixture in a large baking dish. Spread out the vegetables evenly.
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